The CHOW Blog rss

Insights, tips, and restaurant reports from CHOW editors and Chowhound.

8 Peak-Summer Salsas

We’ve become a nation of 365-day-a-year salsa eaters, and that’s just fine with us. But: When the season turns warm, salsas of all kinds really come into their own. Obviously, it’s because the fruity building blocks—tomatoes, mangoes, even melons—are at peak ripeness. Also, the way we eat in summer, with simple grilled meats, and dips out on the deck, is primed for salsa. Here are 8 recipes you should make right now. READ MORE

Drink Up! We’ve Got 9 Gourmet Twists on the Gimlet

The gimlet first rose to fame in the 19th century as the drink of choice among sailors in the British Royal Navy. Made with a 50/50 mixture of tepid gin and lime cordial, it was pretty noxious stuff, at least by modern standards. READ MORE

Mayo, Aioli, and Hollandaise: What’s the Difference?

There is a certain type of restaurant out there that gets away with way too many crimes against the language of food. The kind that desperately wants to be hip, but just kind of fails. I guarantee that all of them have at least one menu item that comes with a gussied up aioli of some sort: lemon pepper aioli, harissa aioli, and so on. READ MORE

8 Essential Enchilada Recipes

Enchilada recipes tend to be all over the place, from classic Mexican to the cheesiest, gooiest, most “gravy”-covered Tex-Mex versions imaginable. This collection—all repertoire keepers, as far as we’re concerned—offers a range of styles, all delicious, all perfect for big buffets and quiet weeknight dinners. READ MORE

It’s Hot Out, Make an Icebox Cake!

Icebox cake is one of the easiest summer desserts around. Just layer cookies and whipped cream and let it sit overnight. The cream will soften the cookies into a sliceable, moist cake. READ MORE

6 Rules for Cooking Beef on a Budget + 7 Great Steak Recipes

Since we are in the midst of grilling season, it’s a great time to remind you that you don’t need to spend a week’s pay to cook something that is truly great. READ MORE

11 Peach Pies You Need For Summer

Not many desserts scream summer as loud as an amazing peach pie. Perfectly ripe peaches (or canned, if you’re in a pinch) are a great fit for a buttery pie crust. READ MORE

9 Recipes Starring Fried Green Tomatoes

A beloved 90s film as well as a delicious summer treat, fried green tomatoes are crispy, juicy, and delicious. A Southern specialty, the cornmeal and flour-coated green tomatoes are fried in hot oil and taste best fresh out of the skillet. READ MORE

A Field Guide to the Potato Salad Styles of the World

Potato salad is one of those things that no two cooks make quite the same. If you were to bounce from barbecue to barbecue all across America, you’d likely come across it in a number of different forms, from the eggy, to the vinegary, to fanciful versions decked out in spices, pickles, and more. READ MORE

How to Make the Best Teriyaki Chicken

Traditional Japanese cuisine is guided by principles that, at times, can verge on the philosophical. One of those principles is anbai. To sum it up in a nutshell, anbai means achieving a harmony between the basic flavors. Teriyaki, the classic sauce and marinade, is a great example of the concept. READ MORE